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I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.

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Tuesday, February 24, 2009

In addition to the tuna muffuletta, I also tried this oyster and black-eyed pea salad from Crescent City Cooking. I happen to really enjoy oysters on the rare occasions when I have them. Fresh from the water and served raw with a little vinegary sauce or hot pepper sauce or fried crisp with any kind of coating, they’re a delight. Mardi Gras weekend was a perfect time to bring some home and make them the highlight of a dish. Despite having said that, this salad is well worth making even if you’d prefer to omit the oysters. The black-eyed pea salad and jalapeño dressing worked beautifully together, and the dressing had me smiling long before it was all composed.

Even though it’s my preference to use fresh jalapeños, I followed the instructions here which called for the pickled variety. I assumed the pickledness would contribute to the acidity level of the dressing, which it did, and it all worked out well. Garlic, pickled jalapeños, and dijon were pureed together. Then, salt, hot sauce, Worcestershire, and apple cider vinegar were added. Finally, olive oil was slowly poured in as it emulified. Minced shallot and minced pickled jalapeño were stirred into this mixture which I will now be making for everything I can think to pair with it. Here, it was tossed with black-eyed peas with sliced scallions and diced red bell pepper. The center of the salad was a combination of julienned celery root, a task made much quicker and easier with a Benriner, and chiffonaded spinach leaves. The julienned celery root was first brought to a boil in salted water with some lemon juice. Once drained and cooled, it was tossed with the spinach.

Then, it was time to fry those lovely, fresh Gulf oysters. They were dusted with cornmeal seasoned with cayenne, thyme, parsley, and salt and pepper. Just a few minutes in the hot oil turned them into crunchy wonders. The assembly involved a mound of spinach and celery root circled about by the black-eyed pea salad all of which was crowned by the oysters and then drizzled with the remaining dressing. After this meal, I decided there need to be more holidays that inspire this kind of cooking, or I need to plan another visit to New Orleans.

I can scarcely believe it now, but there was a time that I hated oysters in every way, shape and form. Fortunately, I outgrew that phase. And fried oysters are now among my fave methods of preparation. Well, besides on the half shell.